Life Around the Table

After decades spent perfecting the art of earnest and creative hospitality, Charmaine Dupré now shares some of the most significant food moments along her journey, along with accompanying recipes. From afternoons spent learning to prepare a demi glace with Chef Claude Aubert in New Orleans, to teaching Cajun men to whip up a sweet potato and andouille bisque in her Acadiana kitchen, to enjoying decadent bites of orange genoise with Chantilly cream on Lake Annecy-Dupré's life has been filled with